Turkey Pot Pie
1/8 of a pie
- CKD non-dialysis
- Lower Protein
- 1 cup potatoes
- 1 cup onion
- 1/2 cup celery
- 2 cups cooked turkey
- 1 cup butter plus 1 tablespoon butter
- 2-3/4 cups all-purpose flour
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground sage
- 1/4 teaspoon thyme
- 3/4 cup reduced-sodium chicken broth
- 3/4 cup 1% low fat milk
- 10 ounces frozen peas and carrots
- 6 tablespoons ice water
- Peel and dice potatoes. Chop onionand celery. Cut cooked turkey into cubes.
- Double boil potatoes to reduce potassium (see instructions in helpful hints below).
- Preheat oven to 425° F.
- Melt 1 tablespoon butter in large saucepan and sauté onions until tender.
- Add celery and cook for an additional minute.
- Blend in 2 tablespoons of flour, pepper, sage and thyme and cook over low heat for 1 minute.
- Remove from heat. Stir in chicken broth and milk until blended. Bring to a boil and simmer for 1 minute, stirring constantly.
- Stir in turkey, double boiled potatoes and peas and carrots. Set aside to cool.
- In a separate bowl, cut 1 cup of butter into remaining flour using a pastry blender. Mixture should form pea-size particles.
- Begin adding ice water, one tablespoon at a time, mixing well each time, until dough forms into a ball.
- Divide dough in half and roll out one piece, using a rolling pin and additional flour until dough is pliable and no longer sticky. Be sure that dough is larger than the diameter of the 9-inch pie pan.
- Place dough in pie pan, smoothing with fingers to fill pan, and then pour turkey mixture on top.
- Roll second piece of dough to similar size and place on top of the turkey pie filling. Seal edges of pie.
- Using a sharp knife, make four to five one-inch cuts across the top of the pie crust to vent the pie.
- Place pie on sheet pan and bake for 35-40 minutes or until golden brown.
- To reduce potassium in potatoes use the Double Cook method. Peel and dice potatoes into 1” pieces. Boil in a large pot of water for 10 minutes. Drain the water and add fresh water to the pot. Bring to a boil and cook until potatoes are tender.
- Use a refrigerated, prepared pie crust if desired. Look for the lowest sodium brand.
- For a lower fat and calorie version make half the pastry and use to top pie ingredients instead of the double pastry version.
Submitted by: DaVita renal dietitian Mary Beth from Louisiana.
Nutrients per serving
Protein 18 g
Carbohydrates 44 g
Fat 27 g
Cholesterol 101 mg
Sodium 278 mg
Potassium 357 mg
Phosphorus 193 mg
Calcium 66 mg
Fiber 3.1 g
Kidney and kidney diabetic food choices
- 1-1/2 meat
- 2 starch
- 1 vegetable, medium potassium
- 3 fat
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